Pan Bagnat (Provençal Tuna Sandwich)

americastestkitchen.com

Traci Richter

Just a wife and mom trying to navigate meals!

1 vine-ripened tomato, cored and sliced thin

1 small red onion, sliced thin

3 tablespoons red wine vinegar

1 garlic clove, minced

¼ teaspoon table salt

1 large baguette, sliced horizontally

¾ cup niçoise olives, pitted

½ cup fresh parsley leaves and tender stems

3 tablespoons capers, rinsed

2 tablespoons fresh marjoram leaves

3 anchovy fillets, rinsed and patted dry

½ cup extra-virgin olive oil, divided

2 tablespoons Dijon mustard

¼ teaspoon pepper

2 (6½ ounce) jars olive oil-packed tuna, drained

3 hard-cooked eggs, sliced thin

Directions at americastestkitchen.com

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